Mango sorbet
Pure mango: dense, tropical and highly aromatic, with the flesh of ripe fruit and not a drop of milk.
Mango is low in water and fairly fibrous for a tropical fruit, and it shows: it gives a sorbet with more body than you would expect from something containing not a drop of cream.
Ingredients
For 1 kgTick each ingredient as you get it ready.
Need to adjust the formula?
Step by step
9 steps · follow the order for the best result
Chef's notes
- ·The mango, cold: with the syrup already at 4 °C, before ageing.
- ·Do not skip the cold ageing: it hydrates proteins and stabiliser and clearly improves the texture.
- ·The serving temperature depends on your recipe: if you formulate to a softer PAC than your freezer (say -11 °C with the chest at -18 °C), temper it for 5–10 min before serving; if the PAC matches your freezer, it can be eaten straight out.
- ·Why formulate at -11 and not at -18 °C: even though your freezer sits at -18 °C, formulating at -11 makes the ice cream tastes better — at -18 it is so cold that the taste buds barely pick up the flavour and the fat is slow to melt in the mouth. And keeps better: ice cream formulated at -11 and kept at -18 has less free water, suffers less from Ostwald ripening (ice crystals joining and growing) and keeps its creaminess longer.
- ·Keep your own notes: write down the POD and PAC that work best with your machine.
The texture
spot on
More unctuous than most sorbets, because mango flesh is thick on its own and does the job fat does elsewhere. It carries little sucrose: the fruit arrives sweet and needs no help.
All about this mango sorbet
It is the simplest of the three mango ices on the site: fruit, water and the syrup. The sugars are split between 38 DE glucose, dextrose and sucrose, and the inulin brings fibre and body without sweetening.
With that it reaches its solids and its sweetness, with the serving temperature where it should be. Mango already brings its own sugars acting as antifreeze, so the sorbet stays soft and creamy without having to force anything.
The mango goes in with the syrup already at 4 °C. Cooked, it loses its fresh aroma and picks up a compote note — exactly the opposite of what you are after.
The ingredients and what each does
The fruit brings the flavour, the colour and much of the water in the mix. Sucrose and dextrose set the sweetness and the hardness at serving temperature. Glucose adds body and barely sweetens. Inulin adds solids with almost no sweetness, the job milk would do in an ice cream. The stabiliser holds the free water and stops crystals forming in the freezer. Water adjusts the concentration so the flavour is neither watery nor pasty.
Technique and controlling the numbers
Adjusting the POD (sweetening power) and the PAC (antifreezing power, given as a target temperature) lets you match sweetness and hardness to your taste and your machine. With the selectors in the side bar the formula recalculates itself and you will see how the amount of each ingredient changes.
Storage and common mistakes
Store at -18 °C in an airtight container and avoid freeze-thaw cycles. The commonest faults are not ageing it enough, too much sugar so it never freezes properly, and over-churning, which whips in too much air and wrecks the texture.
Recommended for this recipe
Equipment and ingredients that make the difference.
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Answers to your questions
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